Vegetable-Filled Bran Crepes Recipe
Ingredients
| Chicken broth | 1 Cup (16 tbs) | |
| Broccoli flowerets | 3 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Mushrooms | 2/3 Cup (16 tbs), sliced | |
| Green onions | 2 Tablespoon, thinly sliced | |
| 2 tablespoons shreds of wheat bran cereal | ||
| Bran Crepes | ||
| Zippy Sauce | ||
Directions
Heat chicken broth in a heavy skillet, add broccoli and carrots, and cook, uncovered, 5 minutes.
Add sliced mushrooms and 2 tablespoons sliced green onions, cook 2 minutes or until vegetables are crisp-tender and liquid is evaporated.
Stir in cereal.
Spoon about 2/3, cup of vegetable mixture in center of each crepe.
Spoon 1 tablespoon plus 1 teaspoon zippy sauce over vegetables, roll up.
Place on serving dish, spoon 1 tablespoon plus 1 teaspoon sauce on top.
Garnish with green onions, if desired.
Add sliced mushrooms and 2 tablespoons sliced green onions, cook 2 minutes or until vegetables are crisp-tender and liquid is evaporated.
Stir in cereal.
Spoon about 2/3, cup of vegetable mixture in center of each crepe.
Spoon 1 tablespoon plus 1 teaspoon zippy sauce over vegetables, roll up.
Place on serving dish, spoon 1 tablespoon plus 1 teaspoon sauce on top.
Garnish with green onions, if desired.
Chef
